Dry Garlic Ribs-Canadian Chinese Style

"This is the recipe for the true Canadian-Chinese type of ribs very popular around Ontario, Canada. You can't find these state side, unless you have this recipe!! Having grown up on the canadian border near Cornwall, Ontario in a town named Massena, NY, most of my relatives were from the canadian side so we crossed the border frequently and ate at the many chinese restaurants there. These are very sweet, sticky and delicious! You can use babyback pork ribs, country style pork ribs. This also turns out great using beef ribs, too. I've even used this recipe to cook boneless, skinless chicken in...it's just that good. Very simple ingredients, but don't let that fool you!! You'll see! I also find that you don't have to parboil them like some folks do..I cook them right in the sauce in the oven...gives them more flavor."
photo by Veggie Girl Kacey photo by Veggie Girl Kacey
photo by Veggie Girl Kacey
photo by Veggie Girl Kacey photo by Veggie Girl Kacey
photo by CJAY8248 photo by CJAY8248
Ready In:
2hrs 10mins




  • Have your butcher cut the rack of ribs the long way down the middle, then you can cut them between the bones into small pieces.
  • Place the ribs into a shallow baking pan in a somewhat single fashion.
  • Combine the water, brown sugar, soy sauce, garlic and dry mustard into a small saucepan.
  • Heat the sauce until the brown sugar is dissolved and the mustard isn't floating on the surface.
  • Pour the sauce over the ribs in the shallow pan.
  • Cover with aluminum foil and bake at 350* for about an hour.
  • Remove the foil and stir the meat.
  • Allow to cook 45 minutes more or longer, stirring every 20 minutes so the sugars don't burn, until the meat is very tender.
  • We love this served over rice, but can be used just as is on the plate!

Questions & Replies

  1. I had these when on Vancouver island. For some reason I dont see these looking the same .(being dry) with all this sauce. Did I miss something?


  1. Try this with chicken wings as well. I cook the wings half an hour at 350 then toss them into the sauce in a dutch oven and simmer till it thickens. Amazing
  2. We really like these, done with Back Ribs, as a change from BBQ. Thank you for an easy recipe! Hint: Don't use a small saucepan......I boiled my sauce over while still chopping the garlic!
  3. What we get in Northwestern Ontario are called Dried Bon Bon Ribs from some great Chinese Restaurants here. These were not even close. Sorry, did not care for these at all.
  4. I made to recipe but I used country style ribs. Very good. I will make this one again.
  5. First off: The guys said these ribs tasted just like the ribs you would get from our local Chinese food restaurant. My neighbour thought it was a honey garlic sauce I used and I quickly explained that there was no honey used in this process so I'm not sure if that was a good thing or not but she loved the recipe!



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